If you’re craving a dish that feels like a warm hug on a plate, you’ve got to try this Shrimp Risotto with Garlic Cream and Chili Butter Recipe. It perfectly balances creamy, dreamy risotto with succulent shrimp that has just the right kick from a spicy chili butter drizzle. Every bite delights with layers of flavor—from the tender, garlicky risotto base to the smoky paprika-spiced shrimp, all crowned by a luscious chili-infused butter. It’s comfort food elevated, making it ideal for impressing guests or indulging in a cozy night of homemade gourmet bliss.
Ingredients You’ll Need
The magic of this dish is in its simple yet thoughtfully selected ingredients. Each one plays a starring role—whether it’s the creamy Arborio rice that soaks up rich flavors, the fresh shrimp providing a juicy texture, or the aromatic garlic and spices that lift every mouthful. Here’s everything you’ll want at hand before you dive in.
- Arborio rice: This short-grain rice is perfect for risotto because of its high starch content, ensuring that creamy texture we love.
- Small onion, finely chopped: Adds a subtle sweetness that’s the perfect base for flavor layering.
- Garlic cloves, minced: Essential for garlicky warmth throughout the risotto and shrimp.
- Unsalted butter: Adds richness and a silky finish to both risotto and shrimp.
- Olive oil: Provides a subtle fruity undertone and helps sauté ingredients evenly.
- Dry white wine (optional): Gives the risotto a delicate acidity and depth—totally worth adding!
- Warm seafood or chicken stock: Slowly absorbed by the rice, it builds that comforting risotto base.
- Grated Parmesan cheese: Brings umami and a creamy finish that melts into every bite.
- Heavy cream: Makes the risotto decadently smooth and luscious.
- Large shrimp, peeled and deveined: Tender and quick-cooking, they shine with smoky spices.
- Smoked paprika and chili flakes: These spices add a smoky, spicy kick that awakens your palate.
- Lemon zest (optional): Adds a fresh brightness that cuts through the richness beautifully.
- Chili butter ingredients: Butter, chili powder, and cayenne for that unforgettable spicy drizzle.
- Fresh herbs (parsley or basil): For a herbaceous finish and pop of color.
- Salt and freshly cracked pepper: Essential for seasoning and balancing flavors throughout.
How to Make Shrimp Risotto with Garlic Cream and Chili Butter Recipe
Step 1: Preparing the Risotto Base
Start by warming olive oil and a little butter in a wide pan until gently shimmering. Sauté the finely chopped onion until it softens and becomes translucent, which takes just a few minutes and releases a gentle sweetness. Add the garlic and cook briefly until fragrant—this builds layers of flavor right from the start. Toss in the Arborio rice and give it a couple of minutes to toast; this step adds a subtle nuttiness and ensures the grains remain perfectly tender later on. Pour in the white wine if using, stirring steadily as it evaporates to deepen the flavor. Now the slow and soothing part begins: gradually ladle in the warm stock, half a cup at a time, stirring constantly. This coaxing allows the rice to absorb liquid and release its creamy starch, turning the dish into something magical in about 18 to 20 minutes.
Step 2: Cream It Up
Once the rice is tender but still has a bit of bite, turn off the heat. Incorporate the Parmesan cheese, heavy cream, and another dollop of butter, stirring until everything melts into a silk-smooth risotto. Season with salt and freshly cracked pepper to your preference. Cover and let the risotto rest while you prepare the shrimp—this helps the creaminess to settle perfectly.
Step 3: Sauté the Shrimp
In a separate skillet, heat olive oil and butter together over medium heat. Add the minced garlic, smoked paprika, and chili flakes to infuse the fat with spice, then place your shrimp in the pan. Cook each side for about 2 to 3 minutes until pink and lightly golden, locking in juiciness and smoky flavor. If you want, brighten the dish with a little lemon zest or a squeeze of lemon juice right at the end for a fresh contrast to the rich risotto.
Step 4: Make Chili Butter (Optional but Highly Recommended)
This step takes the dish to a whole new level. Melt some butter in a small pan and swirl in chili powder and cayenne for heat and depth. Let it simmer gently for a minute or so to blend beautifully, creating a spicy, buttery sauce that adds a gorgeous finish.
Step 5: Assemble & Serve
Plate generous scoops of the creamy risotto, then top with the golden, garlicky shrimp. Drizzle your homemade chili butter over everything for a vibrant kick. Garnish with chopped fresh herbs or crispy fried garlic or shallots for an added crunch and visual appeal. This is comfort food presented with flair and bursts of flavor in every bite.
How to Serve Shrimp Risotto with Garlic Cream and Chili Butter Recipe
Garnishes
Adding fresh herbs like parsley or basil not only enhances the dish’s appearance but adds a refreshing note to balance the creamy risotto and spicy shrimp. Crispy shallots or garlic chips introduce a delightful crunch that complements the soft risotto texture perfectly.
Side Dishes
This dish stands strong on its own but pairs beautifully with simple sides such as a light mixed green salad dressed with lemon vinaigrette or roasted seasonal vegetables. These sides add freshness and color without overpowering the rich flavors of the risotto.
Creative Ways to Present
For a dinner party, serve the risotto in shallow bowls with shrimp arranged artfully on top and the chili butter drizzled in an elegant zigzag. Add edible flowers or microgreens for a stunning presentation. You can even offer truffle oil or lemon wedges on the side to let guests customize their experience.
Make Ahead and Storage
Storing Leftovers
You can refrigerate any leftover Shrimp Risotto with Garlic Cream and Chili Butter Recipe in an airtight container for up to two days. Keep the shrimp separate if you want to gently reheat without overcooking them.
Freezing
Risotto generally doesn’t freeze well because the texture can become grainy after reheating. If you must freeze, store the risotto and shrimp separately, but be prepared for some texture changes. Thaw overnight in the fridge before reheating.
Reheating
To revive day-old risotto, warm it gently in a pan over low heat, adding a splash of stock or cream to bring back its creaminess. Heat shrimp carefully for just a minute or two to avoid turning them rubbery. Drizzle some fresh chili butter on top before serving to refresh the flavors.
FAQs
Can I make this Shrimp Risotto with Garlic Cream and Chili Butter Recipe dairy-free?
Absolutely! Substitute the butter with a dairy-free alternative and use coconut milk or a plant-based cream substitute instead of heavy cream and Parmesan. Keep in mind the flavor will be slightly different but still delicious.
What if I don’t have white wine?
No worries! You can skip the white wine altogether and simply use extra warm stock. The wine adds acidity and depth, but the risotto will still be flavorful without it.
Can I use frozen shrimp?
Yes, but be sure to thaw them completely and pat dry before cooking. This prevents excess water from steaming your shrimp instead of sautéing them nicely.
Is the chili butter necessary?
The chili butter is optional but highly recommended—it adds a smoky, spicy finish that truly elevates the dish from great to unforgettable.
How creamy should the risotto be?
The risotto should be creamy and slightly loose, with the grains tender yet still al dente. Stirring constantly while adding the stock helps achieve that perfect texture.
Final Thoughts
This Shrimp Risotto with Garlic Cream and Chili Butter Recipe is a treasure for anyone who loves rich, flavorful comfort food. The luscious risotto paired with spicy, garlicky shrimp and that unforgettable chili butter drizzle is downright addictive. Trust me, once you try it, you’ll be making it again and again to share with your favorite people. So grab those simple ingredients and get cooking—you’re in for a treat!
Print
Shrimp Risotto with Garlic Cream and Chili Butter Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 2–3 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This decadent Shrimp Risotto with Garlic Cream and Chili Butter combines creamy Arborio rice infused with Parmesan and garlic with perfectly sautéed shrimp spiced with smoked paprika and chili flakes. The risotto base is slowly cooked with warm stock and finished with heavy cream for ultimate creaminess, while the shrimp bring a savory, slightly spicy contrast. A drizzle of chili butter on top adds a delightful kick, making this dish perfect for an elegant dinner that’s full of comforting flavors and a touch of heat.
Ingredients
For the Risotto Base
- 1 cup Arborio rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 tbsp unsalted butter
- 2 tbsp olive oil
- ½ cup dry white wine (optional but recommended)
- 4 cups warm seafood or chicken stock (keep it simmering)
- ½ cup grated Parmesan cheese
- ½ cup heavy cream
- Salt & freshly cracked pepper, to taste
- Chopped parsley or basil, for garnish
For the Shrimp
- 300g (10 oz) large shrimp, peeled & deveined
- 1 tbsp olive oil
- 1 tbsp butter
- 2 cloves garlic, minced
- ½ tsp smoked paprika
- Pinch of chili flakes or a dash of hot sauce
- Salt, to taste
- Lemon zest (optional)
Chili Butter Drizzle (optional but amazing)
- 2 tbsp butter
- ½ tsp chili powder or paprika
- ¼ tsp cayenne (optional)
Instructions
- Make the Risotto Base: In a wide pan, heat olive oil and 1 tbsp butter. Sauté the finely chopped onion until translucent, about 3–4 minutes. Add minced garlic and cook for another minute to release its aroma. Stir in the Arborio rice and toast it for 1–2 minutes until the grains appear slightly translucent around the edges. Pour in the white wine (if using) and stir until fully evaporated to deepen the flavor. Begin ladling in the warm seafood or chicken stock, adding about ½ cup at a time, stirring constantly and allowing each addition to absorb before adding the next. Continue this process for 18–20 minutes until the rice is tender and creamy but still retains a slight bite (al dente). Turn off the heat once the proper consistency is achieved.
- Cream It Up: Stir in the grated Parmesan cheese, heavy cream, and 1 tbsp butter into the risotto base. Season the mixture with salt and freshly cracked black pepper to taste. Cover the pan and let it rest, allowing the flavors to meld while you prepare the shrimp.
- Sauté the Shrimp: In a separate skillet, heat olive oil and butter over medium heat. Add minced garlic, smoked paprika, chili flakes, and the peeled and deveined shrimp. Cook the shrimp for 2–3 minutes per side, until they turn pink and develop a light golden color. Season with salt to taste. Optionally, add a splash of lemon juice or some lemon zest to brighten the flavors just before removing from heat.
- Make Chili Butter (Optional): In a small pan, melt butter over low heat. Stir in chili powder or paprika and cayenne pepper if using, and simmer for 1 minute to infuse the butter with spicy notes. This step adds a fragrant and spicy drizzle for finishing.
- Assemble & Serve: Plate the creamy garlic risotto in shallow bowls or plates. Top generously with the sautéed shrimp. Drizzle the optional chili butter over the shrimp and risotto for an extra burst of flavor. Garnish with chopped parsley or basil, and if desired, add crispy bits of fried garlic or shallots to elevate the texture and flavor profile.
Notes
- Stirring often while cooking the risotto helps to release the rice’s starch, resulting in an extra creamy texture.
- For more richness, a splash of truffle oil can be added just before serving.
- Using fried shrimp heads as a garnish can enhance presentation and add subtle seafood flavor.
- If preferred, substitute the seafood stock with chicken stock; just be sure it’s warm to maintain cooking temperature.
- Adjust chili flakes and cayenne powder according to your spice tolerance.
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